Sage Chicken with Roasted Butternut Squash

This delicious and easy-to-make recipe for Sage Chicken with Roasted Butternut Squash is perfect for a weeknight meal. The chicken is roasted with butternut squash and sage, and you can add a simple lemon sauce to complement the flavors.

Butternut squash is a wonderful fruit that is often used as a vegetable in savory dishes. One of my favorite butternut squash recipes is Butternut Squash, Apple, and Chicken Pan Roast. This dish is simple to make and is a one-pot meal, meaning you have your meat, fruit, and vegetables on one plate.

The chicken legs and thighs are roasted with butternut squash and apples, and the dish is seasoned with fresh herbs and spices. The roasted squash and apples have a sweet, spicy, and salty flavor that the chicken perfectly complements. Butternut squash is available all year round, so this dish is many people’s favorite.

Here are 3 reasons why Sage Chicken with Roasted Butternut Squash is a recipe that you need to keep in your repertoire.

• The dish is quick and easy to make, making it a great weeknight meal.
• The roasted squash, apples, and chicken flavors are perfectly balanced.
• The dish is a good source of protein, vitamins, and minerals.
• The dish can be easily customized to your liking. For example, add other vegetables, such as carrots, onions, or different herbs and spices.

The ingredients for Sage Chicken with Roasted Butternut Squash

• Whole chicken legs separated 6 legs and 6 thighs (skin removed is preferred)
• Lemons or lime to clean chicken cut in halves
• Mrs. Dash Original or NouBess Poultry Seasoning, Salt-Free
• Smoked Paprika
• Unsalted butter
• Butternut Squash
• Fuji Apples or your preferred cooking apples
• Fresh Sage
• Extra-Virgin Olive Oil
• Salt and pepper to taste

Instructions for Sage Chicken with Roasted Butternut Squash

1. Remove the skin of the legs and thighs if preferred. Place chicken pieces in a large bowl and clean with lemon or lime by rubbing halves onto pieces and each piece and squeezing the juice. Repeat for each piece. Rinse with cool water and pat dry. Set aside.
2. Mix Mrs. Dash, paprika, or NouBess Poultry Seasoning, salt, and pepper and half of the olive oil in a small bowl.
3. Preheat the oven to 400 degrees Fahrenheit. Toss the squash, apples, and sage with the remaining olive oil in a large roasting pan and season with salt and pepper.
4. Season the chicken pieces with the seasoning mix. Make sure all the pieces are well coated.
5. Set the chicken pieces on top of the apples and squash. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.
6. Transfer the chicken to a plate and keep warm. Place the roasting pan over a stovetop burner and boil, stirring, until the pan juices are reduced about 5 minutes. Return the chicken pieces to the pan, toss and serve with you favorite tossed salad and brown rice recipe.

The perfect recipe for all seasons – Sage Chicken with Roasted Butternut Squash

Time is so precious that we must create excuses to get together in all seasons. This dish is one of the best meal to enjoy with family and friends. This Butternut Squash, Apple, and Chicken Pan Roast is a quick and easy dish that is sure to please everyone at the table.

The original recipe from Food & Wine is simple, but I like to add my own touch by using either Mrs. Dash seasoning or NouBess Poultry Seasoning, Salt-Free. I find that all-purpose seasoning adds a depth of flavor to the chicken that makes the dish shine.

Here are some tips on how to store the Sage Chicken with Roasted Butternut Squash

• Whole butternut squash: Store whole butternut squash in a cool, dark place for up to 2 months.
• Peeled and cubed butternut squash: Store peeled and cubed butternut squash in an airtight container in the refrigerator for up to 5 days.
• Cooked butternut squash: Store cooked butternut squash in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat the dish, simply place it in a skillet over medium heat and cook until warmed through.

Here are some additional tips:

• If you are not planning to use the whole butternut squash right away, you can cut it in half and scoop out the seeds. Then, wrap the halves in plastic wrap and store them in the refrigerator for up to 1 week.
• If you plan to use the peeled and cubed butternut squash right away, leave it out on the counter at room temperature. However, if you are not planning to use it right away, you should store it in the refrigerator.
• When you are reheating the dish, you can add a splash of water or chicken broth to prevent it from drying out.

Notes and Tips for the Sage Chicken with Roasted Butternut Squash recipe

• If you don’t have fresh sage, use 1 teaspoon of dried sage.
• You can also use other winter squashes in this recipe, such as acorn squash or kabocha squash.
• Serve immediately: This dish is best served hot and fresh. Simply spoon the pan roast onto a plate and enjoy.
• Serve with rice or bread: The pan roast can be served with rice or bread to soak up the delicious sauce.
• Add a side salad: A side salad is a great way to add freshness and nutrients to the meal.
• Garnish with herbs: Garnish the pan roast with some fresh herbs, such as parsley or thyme, to add a touch of elegance.
• If you are serving the pan roast to a crowd, you can divide it into individual portions and serve it on a platter.
• If you are serving the pan roast as a main course, you may want to add a side of vegetables, such as roasted broccoli or asparagus.
• If you are serving the pan roast as a side dish, you may want to add a dollop of sour cream or yogurt for some extra creaminess.

Sage Chicken with Roasted Butternut Squash is a wonderful dish to enjoy any day with a wonderful salad.

Sage Chicken with Roasted Butternut Squash

Butternut Squash, Apple and Chicken Pan Roast prepared with savory spices and best served with a wonderful salad.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine Caribbean

Servings 6

Calories 425 kcal

Equipment

• Knife
• Cutting Board
• Kitchen Utility Bowls
• Roasting Pan

Ingredients

  

1x2x3x

• 6 whole chicken legs separated 6 legs and 6 thighs (skin removed if preferred)
• 2 lemons or lime to clean chicken cut in halves
• 1 ½ tablespoon Mrs. Dash Original
• 1 teaspoon Smoked paprika
• 2 tablespoon of unsalted butter thinly sliced
• One 1 ½ pound butternut squash peeled and cut into ¾ inch diced
• 3 Fuji Apples peeled and cut into ¾ inch dice
• 1 tablespoon chopped sage
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

 

• Remove the skin of the legs and thighs if preferred. Place chicken pieces in a large bowl and clean with lemon or lime by rubbing halves onto pieces and each piece and squeezing the juice. Repeat for each piece. Rinse with cool water and pat dry. Set aside.
• Mix Mrs. Dash, paprika, or NouBess Poultry Seasoning, salt, and pepper and half of the olive oil in a small bowl.
• Preheat the oven to 400 degrees Fahrenheit. Toss the squash, apples, and sage with the remaining olive oil in a large roasting pan and season with salt and pepper.
• Season the chicken pieces with the seasoning mix. Make sure all the pieces are well coated.
• Set the chicken pieces on top of the apples and squash. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.
• Transfer the chicken to a plate and keep warm. Place the roasting pan over a stovetop burner and boil, stirring, until the pan juices are reduced about 5 minutes. Return the chicken pieces to the pan, toss and serve with you favorite tossed salad and brown rice recipe.

Notes

Adapted from Food & Wine – Market Math.

• If you don’t have fresh sage, you can use 1 teaspoon dried sage.
• You can also use other winter squashes, such as acorn squash or kabocha squash, in this recipe.
• here are some tips on how to serve the Butternut Squash, Apple, and Chicken Pan Roast:
• Serve immediately: This dish is best served hot and fresh. Simply spoon the pan roast onto a plate and enjoy.
• Serve with rice or bread: The pan roast can also be served with rice or bread to soak up the delicious sauce.
• Add a side salad: A side salad is a great way to add some freshness and nutrients to the meal.
• Garnish with herbs: Garnish the pan roast with some fresh herbs, such as parsley or thyme, to add a touch of elegance.
• If you are serving the pan roast to a crowd, you can divide it into individual portions and serve it on a platter.
• If you are serving the pan roast as a main course, you may want to add a side of vegetables, such as roasted broccoli or asparagus.
• If you are serving the pan roast as a side dish, you may want to add a dollop of sour cream or yogurt for some extra creaminess.

Nutrition

Serving: 1gramsCalories: 425kcalCarbohydrates: 17gProtein: 22gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 97mgSodium: 84mgPotassium: 385mgFiber: 3gSugar: 10gVitamin A: 526IUVitamin C: 25mgCalcium: 46mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword apples, butternut squash recipe, chicken dish, comfort meal, Easy recipe, fall dish, healthy recipes, hearty meal, one pan meal, pan roasted, quick appetizer, winter dish

Tried this recipe?Let us know how it was!

Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally publised on September 13, 2016. Revised and updated.